Stroganoffish Noodles with Greens
We fried up seitan and onions, then added mushrooms and wine, threw in some green beans, and finally added soy yogurt and dill.
Creamy Tomato Soup, Pasta with Tomato-Cauliflower Sauce, Kale
Creamy Tomato Soup
1-2 Diced Onions
3 Chopped Garlic Cloves
1/3 cup Sherry
4-6 cups Diced Tomatoes
1/2 cup raw cashews (preferably presoaked for a few hours, but I usually forget)
3 Tbl flour
1-2 cups water
1 -2 tsp Balsamic Vinegar (optional)
1 tsp Smoked Salt
Fresh Basil
Heat the oil. Add the onions and cook 5 minutes. Add the garlic and cook another couple minutes. Add the flour and cook for about 1 minute. Add the sherry, stirring quickly, and then add the tomatoes and cashews. Add a bit of water and boil 15-20 minutes. Add the salt, and puree with an immersion blender until the cashews are all creamy. Add vinegar, pepper, more salt, more oil, or nutritional yeast to taste. Add the basil and puree for another 30 seconds.
Vichyssoise, Quiche, and Salad
Potato-Leek Soup
3 Leeks
6 medium organic Potatoes
3 Tbl Olive Oil
1 tsp salt
freshly ground pepper
water
Cut the leeks in half (discard the very top dark green portion, but use the lighter green parts) and soak them in cold water for 10 minutes to get out the dirt. Swish them a few times. Rinse and chop the potatoes (DO NOT peel them). Chop the leeks. Heat up the oil in a big soup pot. When hot, add the leeks and potatoes. Sprinkle with salt and pepper. Cook for 10-20 minutes, until starting to brown and stick (add 1 Tbl more oil if necessary). When potatoes are sticking a lot, add water to barely cover & scrape off browned bits. Cook, partly covered, for another 10-20 minutes, until potatoes are falling apart. Mash them up a little with a spoon, so that the soup becomes a bit creamy. Taste for salt.
Vegan Birthday Brunch (Pancakes)
Pancakes and Cashew butter, Smokey Tea, Melon, Vegan Omelette
Basic Vegan Pancakes
1 1/4 cups Flour
1 Tbl Baking Powder
1/4 tsp Salt
1 cup Soymilk
2 Tbl Oil
3 Tbl Liquid Sweetener (I usually use maple syrup, agave, or a mix of the two)
Mix the dry ingredients in a bowl. Mix the wet ingredients in bowl or measuring cup. Mix both together. Batter should be fairly thick, add flour as needed. Be sure to oil the griddle before making these, as vegan pancakes have increased tendency to stick. They cook a bit longer than egg pancakes (on correspondingly lower heat).
Provencal Stew, with Aioli Potatoes and Collards
Saffron, wine, leeks, lima beans, tomatoes, carrots, celery, mushrooms, wax beans, rosemary, thyme, parsley, pepper, and lime juice.
The potatoes were chopped, tossed with oil & salt, and then roasted in a hot oven. Aioli sauce is just vegan mayonnaise mixed with a bit of crushed garlic and a bit of fresh rosemary.